Harvest: Manual in little box of maximum 15 kg delivered to the cellar within half hour from the harvest.

Winemaking: soft destemming and gently pressed to exctract the white juice from red grapes, then transfered directly to the OAK barrel of 37 hectoliters for the fermentation, the wine remains one year on its sedimentmaking “bâtonnage” every two days, no yeast added, no filtration and no clarification.Poderosa has been produced just one vintage in 2014.